Mushroom Tofu Miso Soup
| Five Days. Five Miso Soups. DAY 5 |
For two servings
1/2 to 1 cup / MUSHROOMS such as SHIITAKE, SHIMEJI, ENOKI, NAMEKO
1/3 pack about 5 oz (150 g) / FIRM TOFU
2 tbsp / RED MISO
2 cup / DASHI BROTH
LEAFY VEGETABLES such as arugula, watercress, mizuna and mitsuba(ideal, if you find any!) to serve
SHICHIMI TOGARASHI to serve (optional)
- Trim the end of mushrooms and slice them if necessary.
- Cut tofu into about 1/2"(1.3 cm) cubes.
- Heat up dashi broth in a pot and add tofu and mushrooms.
- Stir in miso paste using a strainer.
- Garnish with leafy vegetables. Top with shichimi. Serve hot.
More Miso Soup?
adopted from Shobouan free cooking brochure 12 SEP